Recommended bowl: Tokyo style tonkotsu

This shop considers itself Tokyo style tonkotsu ramen, consisting of a creamy soup that takes 24 hours to make and contains over 100kg of pork leg bones per batch. The noodles are house-made. Second branch Shibuhide in Shibuya open since 2009, third branch in Shimo-Takaido and one overseas, Venice Ramen, in Los Angeles. This is the original flagship, open since 1994.